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All Journal Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA)
Sudiarta, Ngakan Putu
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Pelatihan Inovasi Kuliner Berbasis Bahan Pangan Lokal: Membangun Produk Makanan Berkualitas dan Berdaya Saing di Desa Bubunan, Buleleng Hendrayana , Made; Atmaja, I Made Purwa Dana; Trisdayanti, Ni Putu Eka; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Dalem, Anak Agung Gd Putra K.P; Sunada, I Nyoman; Kristiana, Nina Indra; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i1.1609

Abstract

Bubunan Village has great potential in the agricultural sector, especially in the availability of local food ingredients such as cassava, corn and sweet potatoes. However, this potential has not been utilized optimally by the local community. Limited knowledge and skills in processing food into value-added products is one of the main obstacles faced. This community service activity aims to increase the capacity of the Bubunan Village community in processing local food ingredients into innovative food products that have economic value. The methods used in this activity include identification of local food ingredients, socialization and recruitment of participants, training in the theory and practice of food processing. This training emphasizes the importance of hygienic processing, product innovation, and effective marketing strategies. It is hoped that the results of this activity will be able to increase the community's skills and knowledge in food processing, as well as encourage the creation of local food products that are competitive in the market. With this training, it is hoped that there will be an increase in the income and welfare of the people of Bubunan Village, as well as strengthening the local economy through utilizing the potential of existing natural resources. Evaluation of this program shows an increase in product quality and entrepreneurial spirit among participants, which is expected to be sustainable and provide long-term benefits for village communities.
Organoleptic Test of Jelly Candy Made from Starfruit Saputra, I Kadek Agus Artha; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11309

Abstract

This study examines the development of starfruit-based jelly candy as an innovation of local food products. Organoleptic tests were conducted to assess the quality of taste, aroma, texture, and color involving 30 panelists. The results showed that starfruit jelly candy has very good organoleptic quality with high scores on all tested variables. This jelly candy is considered to have great potential to be developed as a healthy food product with high economic value. This study opens up opportunities for diversification of starfruit-based products and suggests further research related to nutritional analysis, product stability, and commercialization strategies.
Identifikasi Bumbu Bali di Beberapa Desa di Bali Selatan Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Suprastayasa, I Gusti Ngurah Agung; Hardina
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i1.1396

Abstract

Local cuisine is an important part of a region's cultural identity and has great potential as a tourist attraction. Balinese cuisine is known for its diversity and distinctive taste, which is influenced by the use of various types of traditional spices (basa). This study aims to identify the ingredients, composition, and manufacturing process of Balinese spices used in several villages in South Bali. Through a qualitative approach with observation, interviews, and documentation in four villages, it was found that there were significant differences in the use and composition of spices between regions. Some of the dominant types of spices are basa gede, basa selem, basa bawang jahe, sambel emba, sambel nyuh, basa uyah sere, and basa suna cekuh. This diversity reflects the richness of Balinese culinary culture and shows the importance of preserving traditional techniques and knowledge in making spices. These findings are expected to provide practical contributions to the development of local cuisine and support the promotion of Balinese gastronomic tourism
Kualitas Organoleptik Kue Bugis Hitam Berbahan Dasar Tepung Kacang Gude Sebagai Substitusi Tepung Ketan Hitam Sudiarta, Ngakan Putu; Prasanti, Kadek Dita
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1226

Abstract

This study explores the utilization of pigeon pea flour in Bugis cake production and its evaluation through organoleptic testing. Pigeon pea is recognized for its high protein and carbohydrate content. The research incorporates three samples: A (100% pigeon pea flour), B (1:2 ratio of glutinous rice flour to pigeon pea flour), and C (2:3 ratio of glutinous rice flour to pigeon pea flour). The primary objective is to assess the quality of Bugis cakes made using pigeon pea flour. Data collection methods encompass experimentation, organoleptic testing, panelists, questionnaires, and Likert scales. Qualitative descriptive analysis is employed for data analysis. The organoleptic testing results, evaluated using the Likert scale, indicate that sample A achieves an average score of 65% ("good"), sample B scores 81% ("very good"), and sample C scores 89% ("very good"). These findings underscore the potential of pigeon pea flour to enhance the quality of Bugis cakes. In the context of this research, pigeon pea flour plays a pivotal role as an alternative raw material that positively influences the organoleptic characteristics of Bugis cakes.
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.
Quality of Seaweed Jam (Caulerpa Racemosa) Pebriawati, Ni Wayan Ari; Sudiarta, Ngakan Putu; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Rumadana, I Made
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11325

Abstract

Seaweed type caulerpa racemosa is one of the green macro algae seaweeds that are often used as food for coastal communities. Caulerpa racemosa also contains antioxidants that are very beneficial for health, namely preventing triggers of degenerative diseases such as cancer, heart disease, cataracts, diabetes, liver, and antioxidants can also maintain the quality of food products. Seaweed type caulerpa racemosa is still rarely consumed by the public as a processed product. The purpose of this study was to describe the quality of seaweed-based jam (caulerpa racemosa) in terms of color, aroma, taste, texture. Data collection techniques used in this study were documentation, experimental tests and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, seaweed jam (caulerpa racemosa) which was tested on 25 panelists obtained the interpretation criteria "Very Good". So it can be concluded that seaweed type caulerpa racemosa is suitable for use in making jam.
Co-Authors Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Gede Adi Sistha Winata Hardina Hardina Hardina Hendrayana , Made Hendrayana, I Made I Gusti Ngurah Agung Suprastayasa I Made Purwa Dana Atmaja Ida Ayu Kalpikawati K.P Dalem, Anak Agung Gd Putra Kalpikawati, Ida Ayu Kartini, Luh Putu Kristiana, Nina Indra Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Pebriawati, Ni Wayan Ari Prasanti, Kadek Dita Rumadana, I Made Saputra, I Kadek Agus Artha Sunada, I Nyoman Virginia Shaw Winata, Gede Adi Sistha